Charcoal-Grilled Steak Tacos
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- Опубликовано: 30 июн 2021
- RECIPE 👉 www.rickbayless.com/recipe/ch...
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There is no way I could amass a collection of the most essential Mexican recipes without including grilled skirt steak tacos. They are simply my favorite-beefy, juicy slices of smoky meat on a warm tortilla, a little seasoned mashed avocado, a splash of salsa, a squeeze of lime, maybe some grilled knob onions on the side to provide the counterpoint of texture and flavor.
The first thing to know about skirt steak is that there are two kinds, inner skirt and outer skirt. While inner might sound more protected, more tender, it’s the reverse: the inner skirt steak is thicker, tougher and in most places less expensive. The butchers at the Mexican grocery near my house butterfly inner skirt steak and then run it through a tenderizing machine before they sell it. Outer skirt steak, on the other hand, is thinner, more tender and even beefier-no need for butterflying or tenderizing.
Most Mexican cooks make simple marinades for the meat they grill and chop for tacos. Often, it’s just salt. Some add fresh lime plus a little garlic, perhaps along with the beloved northern Mexican triumvirate of black pepper, oregano and cumin. And still others play the umami card, enhancing the meat with salsa inglesa (Worcestershire), soy or a little Knorr Suiza powdered bouillon. For this recipe, I’ve decided to go all the way.
Because this dish is most famous from northern Mexico (but beloved everywhere), it welcomes flour as well as corn tortillas.
When you grew up without cable you watched guys like this on PBS.
yup, i used to watch all of those guys on PBS, MIng Sai, Lidias Italy, xD etc
And Rick Steve's Europe.
Saturday afternoons had back to back cooking shows, and the reruns at other times were a joy to find when nothing else worth watching was on.
Nice outside Grill
Every year I asked my mom to make me his Mexican roadside chicken for my birthday :)
Rick Bayless is an honorary Mexican Chingon! I doubt too many Mexicans can cook better Mexican food than Rick Bayless... always on point! El Chefe de Chefes!
This dude is the Bob Ross of Mexican food.
Glad i found Rick again. Long missed on tv. Gonna be stuck here. 💪🏼🤘🏼
I think what I really like about these videos is the amount of respect he has for Mexican food and how he uses his knowledge to make great recipes, he might throw in his spin to it but he always keeps that respect to the food there and and that’s what I appreciate of his cooking🙏
What are you taking about Rick Bayless is Mexicano
Hardly Mexicano. More of a Carpetbagger.
Great recipe!!
Who else would love to be invited for dinner there in Chef Ricks's beautiful outdoor kitchen??
I'll bring the beer Chef!!!
it's on my bucket list lol
As an egghead, I'm in!
Ate at Frontera and he was eating at the next table just this past week. Was an effort not to geek out and intrude.
It would be a dream dinner invitation for me!
I'll bring the really good Tequila and Patron Orange!
Took my wife for birthday dinner at Frontera Grill on Thursday night. Amazing, delicious dinner and even got to see the man himself although my wife was too shy to let me ask for a pic with him. Love the videos!!
You should try Topolo sometime. It’s an otherworldly experience!
...your wife was too shy to LET you ask him for a pic? who was shy you or her... doesn't make sense
Very nice preparation, straight forward and traditional.
100% agree, skirt/flank/hangar all benefit from being cooked medium, it breaks down the connective tissues and combined with proper cutting against the grain, all but eliminates the stringiness.
Quick Tip: Press the steak onto the grill for a few seconds after you place it down. That added contact will help increase the browning.
It’s the only taco my wife likes and I am the cook in the house. Thank you Rick 😊🙌
Who else is jealous of that outdoor kitchen?
He worked hard for it.
Man I would love a setup like that.
Anytime I cook a steak 🥩 I have to have guacamole with it. I like it spicy.
Since I live in an apartment we aren’t allowed to have a pit or grill so I use a cast iron skillet. I sear my fajita meat first. Let it rest then cut it like he said. Cut up a red, green and yellow bell peppers and 1 poblano pepper. Mix them up in a bowl. Add salt, pepper, Mexican cumin.
Sauté the veggies first just to get them soft then add the meat mix them altogether so that the meat gets the the flavor from the veggies take them out let them cool just for a little bit and It’s ready to serve on a nice flour or corn tortilla.
@@alien6495 if you lived in an apt, how did you prevent the smoke alarms from going off? I can never sear anything inside my house without the alarms going off!
If "envy" is always confused for "jealousy", does that mean that "envy" has no meaning anymore, or is "jealousy" the one without meaning - for it isn't even a contextual word, its just fallen to the graces of language evolution.
It isn't possible for a word to have two opposite meanings, right? You can't be jealous of your neighbor's grill and then be jealous when he envies your grill, right?
I would never leave it
Thank you Rick Bayless
I've been watching 20 years or more? Getting old lol, just want to say made tonight, and friends stayed to play poker, we started up again before midnight and was faster and better marinading longer 2nd time, these are amazing, will do again, one friend wants to take the sirloin cap(I guess would call it?) , flank, and little skirt steak get Off venison and make next time. I'm sure would be great, tyvm.
Speaking to my soul.
I smoke it with mesquite wood at 225 for a hour or so and it's lights out! This way you can marinade for longer and it won't matter if the meat is brown or red. The smoke really adds another dimension to Rick's recipe.
Fuck yea. Mesquite takes carne asada to another level
I love watching your show,and seeing all the beautiful places.
I have memories of my mother and grandmother cooking some good dishes.
My stomach starts to get happy knowing I will cook good night.
Thank you for all your videos and teaching.
God bless you all.
i used to watch you growing up ...can't believe there's a youtube channel :D viva mexico
In my opinion he is the only..and I remark, the only chef (that I know for know)that respects so close the authentic Mexican cuisine, nothing like so called chefs, won't say names, or trash places like tacobell, taco cabana, taco bueno, or many places that say "Mexican food" Mexican-American= junk food.
Northamericans trying to make Mexican food= trash food. Anyway he believes on preserve tradition with respect, not only now but he is doing his homework for years. Something drops to the kitchen floor sometimes but always with respect to the traditions.
Don’t disagree, but Mexico is part of North America.
Ah, so these foods should only be cooked your way...gotcha.
@@MeesterVegas - no room for experimentation and interpretation. I mean.... it's not like Mexican chefs aren't experimenting within their own culinary culture...
Made steak street tacos last night. I’m old school: corn tortillas, steak, onion, cilantro with my freshly made roasted habanero sauce. Insane goodness!!
Just ordered my taco press for my homemade corn tortillas. Thank you for inspiring me!
No more stress when I see this guy .
I feel the same. They're from different disciplines, but, I get echoes of Bob Ross when I watch Rick cook. Very similar relaxing vibe, laid-back style, teaching in the most friendly manner.
Always a delight good sir. Thank you!!
Rick, that to me is a man’s outdoor kitchen. Dang I would love a setup just like that and I mean just like that.
I love watching “Mexico 1 plate at a time “ and with your daughter helping you out. Father and daughter show’s are nice.
Keep up the great show. I consider these a cooking class.
See you on your next vlog.
Rick, I love your recipes... and you are much better just cooking in your back yard than on FN. This is a great forum for you! Thank you!
Me quito el sombrero Chef! Thank you for cooking with mastery and respect! Aplausos!
Check out Rick's chipotle marinated skirt steak too. I grilled some last weekend and it was phenomenal.
I was today years old when I found this channel and learned this was also skip bayless' brother. Definitely looking forward to making these tacos
Thank you, Chef! Really appreciate the care & enthusiasm that goes into these videos.
I heard Rick mentioned Lee and Perrin Worcestershire sauce is the good stuff and yes it is I will drink a whole bottle of that stuff like it is a cheap bottle of wine
I learned something new about inner and outer pieces of skirt steak. Thanks, always love your videos.
I learned that too watching this video. Now that meat is more expensive it's good to know.
My family absolutely loves your sauces in pouches for tacos and fajitas and guacamole. Your salsas are delicious and authentic. Thank you.
Thanks Mr Bayless for teaching us foodies how to make such amazingly delicious food!
Man I forgot about this guy. Glad to see him on RUclips.
Rick and Patti are my 2 favorites for mexican food,got many cookbooks.Always mouth watering and directions on how to make them.
This is ASMR for me, always great to watch your stuff.
Used this easy marinade many, many times... sometimes with a few twists of my own, sometimes exactly like Mr. Bayless'. Love this guy, his shows, recipes and cooking!!! Grilling some skirt steak tomorrow as a matter of fact!!! 5 stars!!!!
Just perfect! I wouldn't want it any other way. Thanks so much, Chef, for always explaining each recipe and teaching us so much.
You sir are my go to for quality Mexican fare and I'm Mexican! Thank you!
The guy has incredible restraint not grabbing that steak and just start eating.
Wow Rick! That's exactly the way this Texas boy does it.
🤤🤤🤤🤤
Thank you, Chef, For these videos. I remember meeting you at events down in the Marshall Fields Pedway, coming home from work, and you are as warm and friendly in person as you are on camera. Thank you for sharing your knowledge and love for the cuisine of Mexico. You got Robbed on Iron Chef!!
Love this vid, RIck, Thank you!
This and your corn tortillas are on my menu for the fourth of July
And thanks for your recipes.
Love the recipe!!!
Definably doing this for the 4th. Just hope we get a break from rain here in Sarasota FL area. Getting some avocados now make sure they are perfectly ripe on Sunday. Thank you chef..
Thank you, Mr. Bayless for sharing the awesome!
Omg my mouth is watering …sooo great of a recipe..thanks again Rick
Beautiful Grill!! Thanks Rick. ✌🏻👍🏻 Beautiful taco!!!!
Outstanding Rick! Can’t wait to try this!
I just got into outside grilling and love it, and you seem like such a humble great guy! Love your videos and love that you just cook outside and bring us along! keep up the great work !!
Glad I found you on RUclips. Used to watch your show all the time!
I make These all the time. Going to try your marinade. Thanks for all the instructions... Bravo on the results
Rick I love nothing more than these videos... Thank you
With your help, this south Texas gringo will cook for friends! And make a wicked good guacamole my daughter will love! Thank ya Sir, appreciate ya!!
Whoa!!! Chef Rick, I just made this ABSOLUTELY FLAVORFUL STEAK and it's soooo delicious! I made extra marinade to brush it afterwards and so so fantastic!!! Thank you so much for your love of Mexican food and teaching us. I ❤Mexican food alot and you have helped me in this journey. You're absolutely awesome! Thank you, thank you.
Yummy 🎉❤🎉❤🎉❤🎉❤🎉
Wow I haven't seen Rick's cooking since I was a kid.
I Love me some TACOS thank you for sharing your version of an awesome TACO.😘😊
Hi from Los Angeles California God bless you ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
CALIFORNIA SUCKS
Always great chef - thanks for the video.
Love this steak tacos.thanks for sharing
I will have to try this recipe. Thank you for another great video Sir.
Gracias por tanto Rick
Yummy !!!! Perfection 👌🏼
Favorite Chef for Mexican food! Rick Bayless is the best!
Looks good!! I will definitely make this! 🙂
Always great
Thx Rick
🇺🇸☮️ 🇲🇽
You are the beat.Love your culinary expertise. Very well done.
Great show! Can't get enough.🤓
Yummy!!
Interesting looking wood burning oven.
Great looking outdoor cooking setup as
well. BOL.
Im new to your channel. Love it. Thank you for always leaving a link to the recipe. I find that very helpful
I can watch Rick Bayless all day....fantastic chef and teacher
I could eat tacos every day for the rest of my life. So good!!
I am salivating watching this video!
You are awesome! I love your outdoor setup!!!
This is a nice taco recipe 🌮 . Lots effort in making it and very nice yard too 👌
Thankyou Rick
Looks good! Thank you
Incredible video quality!
I looks awesome. Thanks for the recipe you the man.
I love this guy !!..
Looking great! Can't wait to mimic it at home.
You're an awesome cook rick👍
Freaking knowledge on this guy... Following and liking!!!
Looks perfect
Finally! You took a bite!!
Steak tacos never get old...
Never!
Arrachera tacos are a staple here in San Miguel de Allende. Food of the gods. Amazingly, unlike in the U.S., where it is sadly under-appreciated and often hard to find, skirt steak (arrachera) is the most common and popular cut here.
Outstanding 🤤
Stunning recipe Chef! On the menu for next taco Tuesday!
Look tasty Rick!
I actually have all the cable t.v. I care to see👀 on my cell phone , and I still enjoy watching Rick Bayless and PBS .
i love how this great chef does mexican food. he doesn't do americanized versions of mexican food, it's real deal food!
This almost exactly how I like to serve my tacos. Pico de gallo, soft corn tortillas, aguacate and charbroiled skirt, flap or flank. We also use a slaw of green and purple cabbage, shredded carrot ans shredded green leaf. Then we have margaritas made with reposado tequila and Grand Marnier. Then we siesta.
I'm coming over
@@mikeberg5003 Depending on where you live it may get expensive. We live in Kona Hawaii but the margaritas alone may be worth the plane fare.....
Thank you Rick. I prefer a marble mortar and pestle grinder or a coffee grinder for freshly ground spices.
Looks good
Rick’s still got it!
So yummy 🤤
I am from near Laredo, Tx. I know good Mexican food. Nothing beats it for taste. I'm heading to the store for skirt steak so I can satisfy my taste buds.
Beauty is in the simplicity. Well done my man
They look really good